For the biscuits we use our favorite recipe out of “Big Food Big Love” from Seattle’s Wandering Goose cookbook. To save time you can use purchase store bought biscuits.

Biscuit Ingredients:

· 6 ½ cups Flour

· 3 tbsp Sugar

· 2 tablespoons plus 2 teaspoons Baking Powder

· 1 teaspoons Salt

· 1 ½ teaspoon Baking Soda

· 1 ½ cups (2 sticks) unsalted Butter, diced and chilled

· 3 cups Buttermilk, chilled

· 4 tablespoons Butter, melted

Annata Cannabis Sugar:

· 2 grams Annata Cannabis

· ¼ cup Sugar

Whipping Cream:

· 2 cups Heavy Cream

· ¼ cup Sugar

· 2 tablespoons Vanilla Extract

Preheat oven to 420 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, mix dry ingredients with butter on medium low until the butter is the size of small peas. With the mixer running, add the buttermilk, mixing until just blended.

Turn the dough out onto a slightly floured surface. Using a rolling pin, roll it gently into a 1 1/2″ thick circle. Cut out 12 biscuits using a 3 inch cutter.

Place approximately 2 grams of Annata cannabis into to an herb or coffee grinder. Quickly pulse until smoothly ground. Mix in with 1/4 cup of sugar.

Arrange the biscuits onto two baking sheets, and brush them with the melted butter. Bake until the tops have lightly browned, 10-15 minutes. Remove from oven and brush biscuits with more melted butter and sprinkle a generous amount of the Annata cannabis sugar mixture on top. Rotate the the sheet and place back into the oven to bake until the sugar mixture caramelizes.

Set biscuits aside to cool.

Place heavy cream, sugar and vanilla into a mixing bowl and whip until peaks appear. Slice the fresh strawberries. Pull biscuits into two pieces. Place a large dollop of whipped cream on bottom portion of a biscuit. Top with strawberries, place upper portion of the biscuit on top and serve.